Optimization of process parameters for banana ripening using ethylene gas

Abstract

The study on organic ripening of banana (Musa sp. var ‘Robusta’) fruit was carried out to optimize the best suitable combination of ethylene concentration, temperature and relative humidity. Process parameters were optimized using the design-expert version 8.0.6 software (Stat-Ease Inc, Minneapolis, USA) and applying factorial methodology to the experimental data. Quality parameter of well ripen banana were taken as standard for comparing the experimental results. The temperature, relative humidity, ethylene gas concentration and duration of ripening were observed to have profound influence on ripening characteristics of banana fruit. Among all, the combination of 40°C temperature, 80% relative humidity and 90 ppm ethylene concentration was found optimum for producing ripening effect after 72 hours with quality parameters i.e. total soluble solid (17.68%), pH(4.79), L*(60.26) a* (12.35) and b* (37.73) which were very close to values of standard sample. The study concluded that ripening of banana can be performed with the help of ethylene gas in closed chamber within three days.